Sweet Potato Grits
Creamy, comforting, and packed with sweet potato flavor, these sweet potato grits are a simple way to elevate an everyday bowl of grits. Roasted sweet potatoes blend seamlessly into the creamy base, creating a Southern-inspired side dish that’s equally at home on a breakfast table or served alongside your favorite comfort food dinners.
Why You’ll Love This Sweet Potato Grits Recipe
- Creamy, rich, and full of sweet potato flavor.
- Made with simple ingredients and pre-baked sweet potatoes.
- Easy enough for a weekend breakfast but special enough for holidays and brunch.
- Delicious served with both sweet and savory breakfast favorites.
- A unique twist on traditional Southern-style grits.
What Are Sweet Potato Grits?
Sweet potato grits are a Southern-inspired twist on traditional grits. Cooked sweet potatoes are blended into creamy grits, adding natural sweetness, rich color, and an extra layer of flavor. Depending on the recipe, sweet potato grits can lean sweet, savory, or somewhere in between.
This version combines roasted sweet potatoes, cream, cream cheese, brown sugar, and maple syrup for a rich and comforting dish that’s perfect for breakfast, brunch, or as a side dish for your favorite Southern meals.
Equipment
- Stock pot
- Whisk
- Potato Masher (optional)
- Spoon
Ingredients
- 3 cups water
- 1 cup heavy cream
- 1 cup quick-cooking grits
- 1-2 roasted sweet potatoes (about 1 cup mashed)
- ½ – ¾ cup brown sugar
- 2 tbsp whipped cream cheese
- 1 tbsp maple syrup
- ¼ cup (4 tablespoons) unsalted butter
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper (optional)
Ingredient Notes
- Quick-Cooking Grits: This recipe uses quick-cooking grits for convenience. If using stone-ground grits, follow the cooking time and liquid ratios on the package and stir in the remaining ingredients after the grits are fully cooked.
- Roasted Sweet Potatoes: Roasting brings out the natural sweetness and creates a smoother texture than boiling. This recipe is a great way to use leftover baked sweet potatoes. However, if you don’t have any on hand or you’ve never roasted sweet potatoes before? I’ve included easy roasting instructions below.
- Heavy Cream: Heavy cream helps create the rich, creamy texture that makes these grits so comforting. For a lighter version, you can substitute half-and-half.
- Cream Cheese: A small amount of cream cheese melts into the grits and adds extra creaminess without overpowering the sweet potato flavor.
- Brown Sugar and Maple Syrup: These ingredients enhance the natural sweetness of the sweet potatoes and give the grits their signature sweet-and-savory balance.
How to Roast Sweet Potatoes
If you don’t already have roasted sweet potatoes on hand, preheat your oven to 400°F. Pierce the sweet potatoes several times with a fork and place them on a baking sheet. Roast for 45 to 60 minutes, or until they are fork tender. Allow them to cool slightly before removing the skin and mashing the flesh. For this recipe, you’ll need about 1 cup of mashed sweet potato.
How to Make Sweet Potato Grits
Step 1: Cook the Grits
In a large saucepan or stockpot, bring the water and heavy cream to a gentle boil over medium heat. Gradually whisk in the grits, stirring constantly to prevent lumps from forming. Reduce the heat to low, cover, and cook for 10 to 15 minutes, stirring occasionally, until the grits are tender and creamy.
Step 2: Mash the Sweet Potatoes
While the grits cook, mash the roasted sweet potatoes with a fork or potato masher until mostly smooth.
Step 3: Add the Sweet Potato Mixture
Stir the mashed sweet potatoes, brown sugar, cream cheese, and maple syrup into the cooked grits. Continue stirring until the cream cheese has melted and the mixture is smooth and creamy.
Step 4: Adjust the Flavor
Taste the grits and adjust the sweetness as desired. Add additional brown sugar or maple syrup if you’d like a sweeter flavor.
Step 5: Serve and Enjoy
Spoon the sweet potato grits into bowls and serve warm. If desired, garnish with an extra dollop of cream cheese or a drizzle of maple syrup before serving.
Tips for Success | Recipe Notes
- Add a splash of milk or cream when reheating. Grits naturally thicken as they cool. A little extra liquid helps restore their creamy texture.
- Whisk the grits in gradually. Adding the grits slowly while whisking helps prevent lumps and creates a smoother texture.
- Use roasted rather than boiled sweet potatoes. Roasting concentrates the natural sweetness and creates a richer flavor.
- Mash the sweet potatoes well. A smoother sweet potato mixture will blend more easily into the grits and create a creamier final dish.
- Stir frequently while the grits cook. This helps prevent sticking and keeps the texture smooth and creamy.
- Adjust the sweetness to your taste. Start with the lower amount of brown sugar and add more if you prefer sweeter grits.
What to Serve With Sweet Potato Grits
Sweet potato grits pair well with both sweet and savory dishes, making them a versatile Southern side dish for breakfast, brunch, or dinner.
Brunch Favorites
- Crispy Bacon
- Homemade Turkey Sausage
- Scrambled Eggs
- Southern Biscuits & Country Gravy
Dinner Pairings
Holiday Meals
- Roasted Turkey
- Baked Ham
- Prime Rib
- Breakfast Charcuterie Board
Storage & Reheating Instructions for Sweet Potato Grits
- Refrigerator: Store leftover sweet potato grits in an airtight container in the refrigerator for up to 3 days.
- Freezer: Allow the grits to cool completely, then transfer them to a freezer-safe container or freezer bag. Freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.
- Reheating: Sweet potato grits will thicken as they cool. To restore their creamy texture, add a splash of milk, cream, or water while reheating.
- Microwave: Heat in 30-second intervals, stirring between each interval until warmed through.
- Stovetop: Reheat over low heat, stirring frequently and adding additional liquid as needed to loosen the grits.
- Avoid overheating, which can cause the grits to become thick or dry.
FAQ’s | Frequently Asked Questions
These sweet potato grits lean slightly sweet thanks to the roasted sweet potatoes, brown sugar, and maple syrup. However, they still have the creamy texture and comforting flavor of traditional Southern grits. They pair well with both sweet breakfast favorites and savory dishes like bacon, sausage, fried chicken, or pot roast.
Yes. Sweet potato grits can be prepared up to 3 days in advance and stored in the refrigerator. They will thicken as they cool, so add a splash of milk, cream, or water when reheating to restore their creamy texture.
Yes. Stone-ground grits can be substituted for quick-cooking grits, but they take longer to cook and may require additional liquid. Follow the package instructions for cooking the grits. After the grits are tender, continue with the recipe by stirring in the mashed sweet potatoes, cream cheese, butter, brown sugar, and maple syrup.
Yes. Substitute the heavy cream with your favorite unsweetened dairy-free alternative and omit the cream cheese. The flavor and texture will be slightly different, but the sweet potato flavor will still shine through. My vegan family members still love it just the same.
For an extra-smooth texture, use an immersion blender to blend the mashed sweet potatoes before adding them to the cooked grits. This helps eliminate any remaining sweet potato chunks while keeping the grits creamy and rich. Avoid blending the grits themselves, which can affect their texture.
Yes. Allow the grits to cool completely before transferring them to a freezer-safe container. Freeze for up to 1 month and thaw overnight in the refrigerator before reheating. For best results, reheat using the methods outlined above and add 1 to 2 tablespoons of milk, cream, or water as needed to keep the grits loose and creamy.
Related Recipes
A warm bowl of sweet potato grits is a great way to start the day. If you’re building the perfect breakfast or brunch menu, these reader-favorite recipes are a delicious place to start.
Final Thoughts | Personal Note
As someone who grew up on Southern comfort food, I love finding simple ways to give classic recipes a fresh twist. These sweet potato grits do exactly that. They’re creamy, cozy, and just sweet enough to feel a little different from traditional grits without losing what makes them so comforting in the first place.
Whether you serve them with breakfast, brunch, or a hearty family dinner, I hope they find a place on your table. If you make them, be sure to leave a comment and let me know what you paired them with!
Sweet Potato Grits Recipe
Equipment
- Stock pot
- Whisk
- Potato Masher (optional)
- Spoon
Ingredients
- 3 cups water
- 1 cup heavy cream
- 1 cup quick cooking grits
- 1-2 roasted sweet potatoes (about 1 cup mashed)
- ½ – ¾ cup brown sugar
- 2 tbsp whipped cream cheese
- 1 tbsp maple syrup
- ¼ cup (4 tablespoons) unsalted butter
- ½ tsp salt, or to taste
- ¼ tsp black pepper (Optional)
Instructions
- In a large pot or saucepan, bring the water and heavy cream to a gentle boil over medium heat.
- Gradually whisk in the grits. Reduce the heat to low, cover, and cook for 10–15 minutes, stirring occasionally, until thick and creamy.
- While the grits cook, mash the roasted sweet potatoes until smooth.
- Stir in the mashed sweet potatoes, brown sugar, whipped cream cheese, butter, and maple syrup until smooth and fully combined.
- Taste the grits and add salt as needed. Stir in black pepper if desired. If you'd like sweeter grits, add additional brown sugar or maple syrup to taste.
- Serve warm for breakfast, brunch, or as a Southern-style side dish.
Notes
PIN for Later
